Here’s a breakfast idea that is perfect for a cold winter morning.  Kasha is the name for toasted buckwheat and that is all it is–no other ingredients.  It is gluten-free and is available at the Roanoke Natural Foods Co-op in the bulk section if you want to try a small amount.  It is prepared like other grains but in this recipe it is cooked longer with extra water so it becomes “creamy”.  The apple and coconut mellows the stronger taste of the buckwheat perfectly!

To serve 2:

1/3  cup of kasha

1 large apple, cored, peeled and cut in bite-sized pieces

at least 2 cups of water

1/2 cup ground dried coconut (shredded coconut that you blend in a blender–this is how I make coconut “flour”)

cinnamon to taste, about 1/2 tsp.

1 -2 tsp. butter, optional,  and coconut oil could be substituted

Place kasha, water, ground coconut, and apple in a saucepan and bring to a boil.  Immediately decrease to low heat so mixture simmers.  Cover with the lid cracked open.  Stir every 5 minutes or so.  Simmer until kasha “dissolves” and the mixture is creamy.  This may take 30-45 minutes so add water if needed to maintain a porridge-like consistency.  Add cinnamon to taste and butter or coconut oil if desired.  We like it unsweetened but maple syrup or raisins could be added if you really must have it sweet.